Have you tried making a Chocolate Pecan Lattice Tart for a show?

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Discussion Overview

This thread explores experiences and opinions regarding making a Chocolate Pecan Lattice Tart for shows, with participants sharing their thoughts on preparation, presentation, and overall reception of the recipe.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, is considering making the tart for a show and seeks advice on decoration timing and techniques.
  • Another participant shares their experience of featuring the recipe at multiple shows, noting its ease and impressive appearance.
  • Several users mention the fun of making the tart in a group setting, highlighting its simplicity and enjoyment during preparation.
  • One participant expresses concern about the crust's taste and suggests serving it with ice cream to enhance the flavor.
  • Another participant notes a mistake made during preparation that resulted in a surprisingly good outcome, suggesting the recipe's flexibility.
  • Some participants report mixed feelings about the recipe, with a few stating it was not well-received at their shows.
  • One participant emphasizes the importance of quick assembly to prevent the filling from overflowing.
  • Another participant mentions that cutting the tart into diamond shapes can enhance presentation and portioning.

Areas of Agreement / Disagreement

Views differ on the overall reception of the tart, with some participants expressing enjoyment and others indicating dissatisfaction with the flavor or texture.

Contextual Notes

Participants are primarily Pampered Chef consultants sharing personal experiences from their shows and gatherings, focusing on the practical aspects of preparing and presenting the tart.

Who May Find This Useful

Consultants looking for insights on recipe preparation and audience engagement during cooking demonstrations may find this discussion beneficial.

J
jenoz
Messages
3
I was thinking of making this for a show next weekend that will have lots of my dh's family so want to impresss! This is only my 5th show ever.. Has anyone done this at a show. I was wondering if I should do the chocolate drizzle decoration first and give it a chance to cool then do the tart??? Also could you use the decorator bottle w/writing tip to do the drizzle or can you not put warm/hot things in that bottle- wasn't sure? I am also going to bring the sticky caramel cakes but done except for decorating with sauce...

Also I was going to try out for the first time the Queen of Shoppers Game. Do you usually do this at the beginning or end of show? I was thinking near the beginning to get people in a fun mood and flipping through catalog....

Thanks for your help!:)
 
I am featuring this recipe at all my September shows. I've decided this month to just offer one recipe. I haven't demoed it yet, but I've made it at home a couple of times - today in fact. Today I did the drizzle decorations. I think I will probably make these prior to making the tart - to assure they are good and set when the tart is ready. Using the ziplock bag in the measure all is a great tip - VERY EASY!!You will impress with this recipe - it's so easy, but looks difficult. I made this for a group from church - they were very impressed. It's so delicious!! I've used the queen of shoppers many times - Everybody loves it and has a great time. I sometimes use this at the beginning to get them to open the catalogs - A great icebreaker.Good luck and enjoy!!
 
Fun & Easy!When I first saw this recipe, I didn't think it would be one I offered. But we tried it to night at our Cluster meeting and it was great! We took turns making the chocolate doo-hickys ;) and had a lot of fun! This is a quick & easy recipe...but don't forget the ice cream!:)
 
Question - I'm not a good crust pincher =) How do I pinch the edges without getting my fingers in the chocolate?
 
I haven't had any trouble keeping my fingers out of the chocolate. Be sure you're keeping the chocolate mixture about an inch from the edge of the pie crust. Then you just fold it upward after placing the lattice.s
 
I'm doing this recipe in Nov. Is it easy? I'm sure its delicious. Any tips?
 
I didn't like this recipe. It's super easy but it just had too much of a pie crust taste for me. I didnt' have the icecream. If you do it I recommend doing the icecream with it because we all know icecream fixes everything! :)
 
I made this and it was easy. Just make sure you do not over cook it. I let me cook until it got a dark golden brown and the crust was to hard. I think b/c when you roll it out the crust gets thinner that it is easy to over cook. It had a great taste to it though.
 
This was my recipe for September and I've done it a couple times this month at my shows. Everyone loves it and I have everyone help make it that way they see how easy it is.
 
My mom said this was one of her favorite PC recipes. It was super easy & really good-but it does need ice cream or it tends to be too dry. Probably the pie crust. I think it definitely looks impressive.
 
Okay I made a big mistake at one of my shows making this b/c I got to talking... I left out the egg and 1 tsp. of the corn syrup and it wasn't as runny and tasted really good! I honestly don't think you can mess this recipe up
Melissa
 
mom2leelee said:
I didn't like this recipe. It's super easy but it just had too much of a pie crust taste for me. I didnt' have the icecream. If you do it I recommend doing the icecream with it because we all know icecream fixes everything! :)
Click to expand...

I didnt like it either. Also it wasnt what I had expected. I'll never make it again.:eek:
 
hmmmmmmmmm ok . .I'll have to try this and see what i think. My show is next friday, going away this weekend to do another show.

thank you
 
My family and I didn't care much for this either .. and we usually love chocolate things
 
I have made this at all my shows in September and October and 2 of my new consultants have also been doing this recipe. We have never had anyone say they didn't like it. I also add fresh grated nutmeg ( just a little-very strong) using the micro-plane and white chocolate almond cake frosting drizzled over it after baking using the decorator bottles. This gets a couple more items in and boosts flavor.
 
I've made this a few times and it's easy & a big hit. My husband LOVES it and he's not a big chocolate fan. He likes pies more, so maybe that's why...the pie crust taste you mention. It does need ice cream or whipped topping though. It's very easy and looks/tastes good. I think it's a good one to demo.
Good Luck!
Joanne
 
I made this as one of the recipes for my Fall Kick-Off Open House, and had everyone rate the recipes - out of 6 recipes, this was the least favorite! I didn't care for it much either (and I love chocolate), but my husband ate all of the leftovers! I decided not to use it as a demo recipe - I want something with a WOW factor, and this just didn't seem to be it!
 
Ok - now I want to know WHAT was No.1?? You can't leave me hanging like that....:o
Joanne
 
I did this for a group of friends that came over, and for a Sept. show. All liked it.

I skipped the drizzle designs though. I'm not to that level yet!
 
I made it for our cluster meeting and I didn't care for it, but my director said she made it for a show and that it was much better since it was warm. Maybe I'll try it again and eat it right away.
 
I have done this recipe at a couple of shows, and I took it in to work for everyone to share. I love it and so has everyone who has tried it. The one tip I would share is to make sure that after you pour the filling into the middle, work very quickly to place the lattice over the top and seal the edges. The filling spreads out fairly quickly, and if you get to talking, it gets too close to the edge and is very hard to keep from overflowing the edges. Make sure the lattice pieces are cut before pouring the filling onto the crust.
I think it is really beautiful and impressive looking. Also, if you cut it into "diamond" shapes rather than "pizza" slices, everyone can get the pieces they want--crust or no crust....and most everyone will come back for more!
 
I cut mine into squares like the Rustic Focaccia. Made 16 pcs, enough for all. And yes, it is best warm!
 

Frequently Asked Questions

What ingredients do I need to make a Chocolate Pecan Lattice Tart for a show?

To make a Chocolate Pecan Lattice Tart, you'll need the following ingredients: pie crust (store-bought or homemade), pecans, chocolate chips, eggs, sugar, vanilla extract, and corn syrup. You may also want to have some whipped cream or ice cream for serving.

How long does it take to prepare and bake the Chocolate Pecan Lattice Tart?

The preparation time for the Chocolate Pecan Lattice Tart is approximately 20-30 minutes, and the baking time is around 45-50 minutes. Overall, you should plan for about 1.5 to 2 hours from start to finish, including cooling time.

Can I make the Chocolate Pecan Lattice Tart ahead of time for my show?

Yes, you can make the Chocolate Pecan Lattice Tart ahead of time. It can be baked a day in advance and stored in the refrigerator. Just be sure to let it cool completely before covering it. You can serve it cold or reheat it slightly before serving.

What tools or products from Pampered Chef do I need to make this tart?

For making the Chocolate Pecan Lattice Tart, you can use several Pampered Chef tools, including the Classic Batter Bowl for mixing, the Rolling Pin for rolling out the dough, and the Stoneware Baking Dish for baking. The Adjustable Measuring Spoon is also helpful for precise ingredient measurements.

How can I make the Chocolate Pecan Lattice Tart more visually appealing for my show?

To enhance the visual appeal of your Chocolate Pecan Lattice Tart, consider using a decorative lattice pattern on top, and sprinkle some extra chopped pecans or chocolate shavings for garnish. Serving it with a dollop of whipped cream or a scoop of ice cream can also elevate its presentation.

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